Recipes and Cooking Paleo Chicken Meatball Noodle Bowl Yes, a noodle bowl can be Paleo! Just use veggie noodles (in this case, spiralized parsnips) in place of non-Paleo pasta. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ pound parsnips, peeled and trimmed 5 tablespoon olive oil 12 ounce ground chicken 2 tablespoon flaxseed meal 2 tablespoon snipped fresh cilantro (optional) 1 tablespoon grated fresh ginger or 1 tsp. ground ginger ½ teaspoon sea salt 1 medium fresh Fresno chile pepper, seeded and finely chopped* (optional) ⅓ cup champagne or cider vinegar 2 tablespoon honey 1 tablespoon lime juice 4 cup shredded romaine lettuce 1 cup finely shredded carrots Sliced green onions (optional) Lime wedges (optional) Directions Using a vegetable spiralizer, julienne cutter, or mandoline, cut parsnips into long, thin noodles. In a large skillet heat 2 Tbsp. of the oil over medium heat. Add parsnip noodles; cook, covered, 5 to 7 minutes or until crisp-tender, stirring occasionally. Remove from skillet. Meanwhile, in a medium bowl combine next five ingredients (through salt). Shape into 16 meatballs (coat hands with oil, if necessary). In skillet heat 1 Tbsp. of the oil over medium heat. Add meatballs; cook 10 minutes or until done (165°F),** turning to brown evenly. Remove skillet from heat; remove meatballs. Add remaining 2 Tbsp. oil and, if desired, chile pepper to skillet. Stir in vinegar, honey, and lime juice. Divide noodles, lettuce, and carrots among bowls. Top with meatballs; drizzle with vinegar mixture. If desired, top with green onions and additional cilantro and/or chile pepper, and serve with lime wedges. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. **Tip The internal color of a meatball is not a reliable doneness indicator. A chicken meatball cooked to 165°F is safe regardless of color. To measure doneness of a meatball, insert an instant-read thermometer into center of meatball. Rate it Print Nutrition Facts (per serving) 475 Calories 26g Fat 45g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 475 % Daily Value * Total Fat 26g 33% Saturated Fat 4g 20% Cholesterol 73mg 24% Sodium 386mg 17% Total Carbohydrate 45g 16% Total Sugars 19g Protein 19g Vitamin C 34mg 170% Calcium 100mg 8% Iron 2.7mg 15% Potassium 1327mg 28% Folate, total 185.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.